11. When cupcakes are completely cool, frost with whipped vanilla frosting and roll tops in shredded coconut. Top each with a cherry and serve with cut straws for a fun presentation

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When I opened my can of coconut milk to make these cupcakes it looked WEIRD. I’ve never used coconut milk to make anything before so I didn’t know what it was supposed to look like. It was almost like a frosting consistency. Is it supposed to look like that or is it supposed to look like milk? I wasn’t sure, so I didn’t use it to make these cupcakes. Instead, we have had a pina colada mix in our fridge just sitting there for longest time, used that instead.

These cupcakes took about 25 minutes to cook instead of what the recipe called for which was 18-20. They turned out to be very moist. Almost too moist. I used the same amount of pina colada mix that the can of coconut milk was and only used half the can of pineapple. I think maybe next time I’ll use half of can of coconut milk and half the can of pineapple.

To pipe these cupcakes I used an 1M tip that I got at Michael’s to make the larger swirls. I learned that trick on another blog that I had read previously, so I just had to go out and buy that piping tip. I was surprised that I didn’t have it after buying all those cake decorating supplies for a cake decorating class that I took almost two years ago.